The Perfect Turkey

METHOD:

1. For the most moist turkey brining for 24 hours in a salted brine is by far the best way.
2. Then dry off the turkey ready for the oven. Make sure you leave the turkey out of the fridge for 30 minutes before cooking.
3. Fill the cavity with onions, carrot, garlic, sage, parsley, rosemary and thyme. Use them all or just what you have.
4. Rub the turkey all over with softened butter and season generously with salt and milled pepper.
5. Cook at 180*c gas 5: you should be cooking it for 25 minutes per KG, so a 7kg turkey will take about 3 hours. Baste the turkey every 40 minutes with the lovely juices in the tray.
6. Always test by making a small cut between the leg and breast and if the juices run clear the turkey is ready.
7. Let the turkey rest under a piece of foil for 30 minutes before carving.
8. Use the vegetables from the cavity and the juices to make a base for the gravy: this will bring delicious flavour.